Raspberry Almond Cake: Easy, Delightfully Moist Dessert Recipe
An incredibly moist cake infused with the flavors of raspberries and almonds, perfect for any dessert lover.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- 1/2 cup sour cream
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the almond extract.
- Mix in the dry ingredients alternately with the sour cream.
- Gently fold in the raspberries.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Allow cooling before serving.
Notes
- For a more intense almond flavor, consider adding sliced almonds on top before baking.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Raspberry Almond Cake, moist cake, easy dessert recipe